Chicken in Spicy Tomato Broth Ramen

Tender shredded chicken in a Calabrian-chili tomato broth keeps this ramen fiery yet familiar.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 1 pound boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 (14-ounce) can crushed tomatoes
• 4 cups low-sodium chicken stock
• 1 tablespoon soy sauce
• 1 teaspoon fish sauce
• 1–2 teaspoons hot sauce or chili paste (to taste)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 1/2 cup frozen corn kernels
• 1/4 cup chopped fresh cilantro
• Juice of 1/2 lime

Preparation

1. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
2. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook, stirring occasionally, until golden and mostly cooked through, about 5 minutes. Remove chicken to a plate and set aside.
3. Add onion and bell pepper to the pot and sauté for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
4. Stir in tomato paste and cook for 1 minute, then add crushed tomatoes, chicken stock, soy sauce, fish sauce, hot sauce or chili paste, smoked paprika, cumin, oregano, black pepper, and salt to taste. Bring to a simmer.
5. Return chicken to the pot and simmer gently for 8–10 minutes until cooked through and flavors meld.
6. Add corn, cilantro, and lime juice. Simmer 1 minute more, then taste and adjust seasoning as needed.
7. Add cooked noodles to the pot and toss gently to coat in broth.
8. Divide chicken, noodles, and broth among bowls. Top with desired toppings.